Homemade Pancassetta and My Style Bruschetta

Name: Homemade Pancassetta and My Style Bruschetta
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups type 1 flour (about 250 grams); 2 cups type 2 flour (about 250 grams); I use homemade liquid sourdough starter (licoli); Or 3 1/2 oz (100 grams) sourdough starter or licoli, or 1/2 packet dry yeast; 1 teaspoon honey; 1/3 cup milk (about 100 grams; I used oat milk); 3/4 cup water (about 200 grams) at room temperature; 1 teaspoon salt; Sunflower seeds, flax seeds, poppy seeds for the dough; Pumpkin seeds, white and black sesame seeds for the topping; 1 eggplant; Diced Roma tomatoes; Stracciatella cheese; Basil; Salt, pepper; Oregano; Extra virgin olive oil

Cettina Abate @cook_17051553

I love cooking and experimenting with different ingredients.

Cettina Abate @cook_17051553

I love cooking and experimenting with different ingredients.

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Ingredients

6 servings

For the pancassetta:
2 cupstype 1 flour (about 250 grams)
2 cupstype 2 flour (about 250 grams)
I use homemade liquid sourdough starter (licoli)
Or 3 1/2 oz (100 grams) sourdough starter or licoli, or 1/2 packet dry yeast
1 teaspoonhoney
1/3 cupmilk (about 100 grams; I used oat milk)
3/4 cupwater (about 200 grams) at room temperature
1 teaspoonsalt
Sunflower seeds, flax seeds, poppy seeds for the dough
Pumpkin seeds, white and black sesame seeds for the topping
For the bruschetta:
1eggplant
Diced Roma tomatoes
Stracciatella cheese
Basil
Salt, pepper
Oregano
Extra virgin olive oil

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Steps

1

Sift both flours into a bowl. Add the yeast, honey, and milk, and start mixing. Gradually add the water, then the salt and seeds. Knead, folding the dough a few times. After 5 minutes, shape into a ball and place in a container covered with plastic wrap. Let rest for 1 hour, then refrigerate overnight. The next day, let the dough sit at room temperature for 1 hour. Place it on a floured surface and gently stretch it with your fingertips to form a rectangle.
2

Roll up the dough and place it in a greased and floured loaf pan. Cover and let rise until doubled in size. Sprinkle the remaining seeds on top.
3

Preheat the oven to 350°F (180°C) and bake for 40 minutes. Turn off the oven and leave the bread inside with the door slightly open for about 10 minutes.
4

Remove from the pan and let cool.
5

To make the bruschetta, slice the bread. Cut the eggplant into rounds, brush with olive oil, season with salt, pepper, and oregano, and grill or bake for 15 minutes. Chop the eggplant, add diced cherry or grape tomatoes, and chopped basil. Season to taste. Place the mixture on the bread slices (you can also lightly grill the bread with a drizzle of olive oil), top with stracciatella cheese, and enjoy!